Preparation

For dressing:
Puree first 5 ingredients in blender. Let mixture stand at least 15 minutes and up to 1 hour. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce. (Can be made 1 day ahead. Cover and refrigerate.)

For tofu:
Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.

Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.

*Available in the Asian foods section of most supermarkets and at Asian markets.

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Recent Review

I'm not so sure how this recipe can be described as flat or bland. I live in Southern California and I am very accustom to spicy Asian and Mexican food and this recipe was lacking nothing. I think the key is using fresh, high quality herbs and veggies. They create a freshness and brightness to the dish. Also get a good fish sauce, the power and depth of a that ingredient brings the "umami." Plus don't sub any sauce for the sweet chili sauce. Again find a good one, the sweet heat pulls the dish together. Finally I do not marinade my tofu instead I make an egg wash with one egg and a squirt of sriracha sauce and stir fry the tofu before adding to the veggies. No oil needed. I make this as meal for my husband and I. We split the whole recipe 50/50 and still come in under 300 calories!